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当前位置: 首页 > 文章 > 辐照对泡椒凤爪感官品质的影响 核农学报 2010,24 (6) 1203-1207
Position: Home > Articles > EFFECT OF IRRADIATION ON SENSORY QUALITY OF FERMENTED SPICY CHICKEN FEET Journal of Nuclear Agricultural Sciences 2010,24 (6) 1203-1207

辐照对泡椒凤爪感官品质的影响

作  者：
高美须;李淑荣;裴颖;邓文敏;姜秀杰;陈勋;黄敏;陈浩;王志东
单  位：
中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室;四川省原子能研究院
关键词：
泡椒凤爪;辐照;感官品质
摘  要：
辐照可以有效的控制泡椒凤爪中的乳酸菌含量,从而延长其货架期。本文根据相关的标准和调研,以色泽及形态(权重30%)、香气(权重30%)、质地及滋味(权重40%)为评价指标,制定了泡椒凤爪的感官分析标准,并用此标准对辐照处理后的泡椒凤爪进行了感官品质分析。结果表明贮藏3d后的3、5、8、12kGy辐照的样品,其感官评价结果与对照相比无显著差异,辐照剂量为10 kGy的样品感官评价结果还显著优于对照组。贮藏11d后,样品的感官品质也未降低。由此得出结论:辐照不会影响泡椒凤爪的感官品质,适当剂量的辐照还有助于提高泡椒凤爪的被接受程度。
译  名：
EFFECT OF IRRADIATION ON SENSORY QUALITY OF FERMENTED SPICY CHICKEN FEET
作  者：
GAO Mei-xu1 LI Shu-rong1 PEI Ying1 DENG Wen-min2 JIANG Xiu-jie1 CHEN Xun2 HUANG Min2 CHEN Hao2 WANG Zhi-dong1(1.Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture/Institute of Agro-food Science and Technology,Chinese Academy of Agriculture Science,Chinese Academy of Agricultural Sciences,Beijing 100193;2.Sichuan Institute of Atomic Energy,Chengdu,Sichuan 610101)
关键词：
fermented spicy chicken feet;irradiation;sensory evaluation
摘  要：
Irradiation could effectively control lactobacillus of fermented spicy chicken feet and extend its shelf life.Sensory evaluation standard of fermented spicy chicken feet was established to study the sensory change after irradiation according to related standards and research results.Color and shape(weight 30%),scent(weight 30%),texture and taste(weight 40%) were selected as sensory evaluation items.The sensory evaluation results after irradiation 3 days didn’t show significance difference among control,3,5,8 and 12kGy irradiated samples,and the sensory evaluation score of 10kGy irradiated sample was much higher then other sample groups.The results after irradiation 11d were almost as same as 3d results.It is indicated that the sensory quality of fermented spicy chicken feet would not destroyed by irradiation,and suitable dosage of irradiation may promote the sensory quality of fermented spicy chicken feet.

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